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Menu planning and recipe development using red yeast (Monascus purpureus) fermented rice and its products
Author(s) -
Tzou Olivia San,
Tam Chick F.,
Lin WanJu,
Chen HsinI
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.923.8
Subject(s) - monascus purpureus , red yeast rice , recipe , monascus , food science , yeast , microbiology and biotechnology , fermentation , biology , red rice , yeast extract , traditional medicine , business , medicine , biochemistry
Red yeast (Monascus purpureus) fermented rice has been used in Chinese cuisine and as a medicinal food for centuries. The Hakka cultural group in China, for example, is estimated to be 35 millions who used red yeast rice and its products as their regular daily staples. It contains naturally occurring hydroxymethylglutaryl‐CoA reductase (HMG‐CoA reductase) inhibitors known as monacolins. Its medicinal properties favorably impact lipid profiles of hypercholesterolemic patients. Findings indicate that it lowers cholesterol levels moderately compared to the statin drugs. Its extract has been sold as a natural cholesterol‐lowering agent as over the counter supplements In Taiwan, Japan, Hong Kong, China, and the U.S.. The objective is to introduce red yeast fermented rice and its food products for its beneficial properties into the American food ways as safe ingredients for health. Based on culinary arts in Asian countries, red yeast fermented rice and its paste, wine, soy sauce, etc. are used to plan Western food menus and recipes including sauces, salads dressing, entrées, and desserts. Computer analyses for nutrient contents are applied to each and every recipe planned. Menu planning and recipe development to incorporate and infuse red yeast rice beneficial properties into the traditional Western dishes are to promote health and prevent diseases. There is no source of research support for this research.